Will my cider have oxidised?

[Leeq]

I'm unsure as to wether my cider has oxidised or not.

It had always been in a demijohn with bung and filled airlock, apart from when siphoning.

When siphoning both airlocks and bung came off, and I may have stupidly blew in to the siphon tube in to the cider.

Could this have actually cause oxidisation?

How hard is it to occur?

Cheers

 

[madscientist451]

I'm not sure what you are asking about. You have to remove the stopper and airlock to siphon (racking) the cider. Just try to avoid splashing it when siphoning, and it will be fine.

 

[Leeq]

I'm just asking if oxidation could have occured, as the the cider took on a very dark look and a slightly-off smell.

Was just wondering if me taking too long to siphon, and me (Just pissing about) blowing air in to the siphon tube and having that make the cider bubble would cause oxidisation.

I've addeda touch more sugar to re-activate the yeast, to hopefully eat the O2

 

[bernardsmith]

Oxidation is the same as rust. Just as rust does not take place in a few minutes or hours or even days, so too oxidation takes a considerable amount of time. Others on this forum may disagree with me but
1. Unless you are aging your cider for many , many months - I would say a year or more then you don't really need to have any fear of oxidation
2. Unless you are making barrels of cider (50 gallons or more) - not a gallon or two - and you will NOT be drinking the cider within a relatively short period of time - again, you do not need to be concerned about oxidation.
3. While wines and meads (and cider is a wine - you are fermenting the sugars from fruit) are susceptible to oxidation you are not going to "oxidize" your wine simply because you have exposed it for a few minutes or even hours to air or because you blew a lungful or two into a tube. Or rather , any oxidation that may occur is for all intents and purposes not going to be detected by your palate or by your eyes. Bottom line - don't worry.

 

[Leeq]

Oxidation is the same as rust. Just as rust does not take place in a few minutes or hours or even days, so too oxidation takes a considerable amount of time. Others on this forum may disagree with me but
1. Unless you are aging your cider for many , many months - I would say a year or more then you don't really need to have any fear of oxidation
2. Unless you are making barrels of cider (50 gallons or more) - not a gallon or two - and you will NOT be drinking the cider within a relatively short period of time - again, you do not need to be concerned about oxidation.
3. While wines and meads (and cider is a wine - you are fermenting the sugars from fruit) are susceptible to oxidation you are not going to "oxidize" your wine simply because you have exposed it for a few minutes or even hours to air or because you blew a lungful or two into a tube. Or rather , any oxidation that may occur is for all intents and purposes not going to be detected by your palate or by your eyes. Bottom line - don't worry.

Thank you very much, the most concise answer I've been able to find, thank you!

 

[bernardsmith]

Wine, including cider and mead is really much more forgiving than you might imagine. And even when someone makes a serious mistake it is often (not always but very often) very possible to work through the action and produce a very drinkable wine in the end. Wine is very Zen... It should not be a cause for anxiety or worry.